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Charcuterie Cure Your Own

Saturday 03 March 201810:00 - 13:00

A half day workshop at Parsonage Farm focusing on the curing process. This practical session includes making bacon, chorizo, salami and preparing and curing meat for air drying. Take home your produce to amaze your friends. There will also be time to see the pigs, salami and cured meats drying and even do some tasting! The day starts at 10am with coffee and home-made cake.

Course numbers are small so everyone gets a chance to have a go and there's opportunities to ask all those burning questions.